Black chickpea and potato curry

A special recipe for Eid from Food Ambassador Rima.

Chef: Rima

Rima was cooking this dish for Iftar throughout Ramadan. She says, ‘It is a true Ramadan Iftar staple in Bangladeshi households. It’s a dry-ish curry that is all about texture and aroma. Tender black chickpeas are coated in a fragrant masala with soft, mushy potatoes, while fenugreek, bay leaves and tomatoes add that extra layer of deep, authentic flavour. This version uses tinned chickpeas for convenience, so you can skip the overnight soak.’

Ingredients

• 2 × 400g tins black chickpeas, drained

• 3-4 potatoes, cubed

• 4 tbsp oil (+ 2 tbsp ghee, optional)

• 2 onions, sliced

• 1½ tsp ginger paste

• 1½ tsp garlic paste

• 1-2 tomatoes, chopped

• 5-6 green chillies (optional)

• 1 tsp cumin seeds

• 2-3 bay leaves

• 1 tsp fenugreek seeds

• ½ tsp turmeric

• 1½-2 tsp curry powder

• Salt to taste

• Optional: 1 tbsp dried fenugreek leaves

• Fresh coriander and lemon to serve

Optional topping:

Yoghurt, chaat, tamarind and fresh vegetables

Method

1. Heat oil (and ghee if you’re using it). Add cumin, bay leaves and fenugreek seeds.

2. Fry onions until golden, then add tomatoes and cook until soft and jammy.

3. Stir in ginger, garlic, and chillies, and cook for 1-2 mins.

4. Add potatoes, turmeric, curry powder, and a splash of water. Cover and cook until soft.

5. Add chickpeas, mix well and cook on low for 5-7 mins.

6. Slightly mash potatoes for a thicker texture.

7. Stir in dried fenugreek (optional), adjust salt, and garnish with coriander and lemon.

8. We topped ours with yoghurt and tamarind plus fresh cucumber, carrot and spring onions for added crunch!